Hot, subtle, spicy, mild - many of the undertones that distinguish modern South African cooking were introduced by the Malay cooks brought to South Africa in the eighteenth century. Sosaties, bobotie, breyani, slamse kerrie, denningvleis…

Whether you're looking to whip up something different for dinner or just can't get enough of oriental cuisine, eJozi's RecipeBook offers a variety of recipes for both the everyday and entertaining guests. With delectable dishes like 'Crispy Pancake Rolls'…

The word curry comes from the Tamil word kari. Most of the great curries of the world originate from south-east Asian countries. The art of curry making has spread throughout the world and in South Africa we are indeed fortunate that…

Today cooking meat and fish outdoors over an open fire is a relaxing way to entertain, but the hunters and settlers of earlier days were, of necessity, campfire cooks. Braai or barbecue recipes are synonymous with summer…

Appetisers, also called appetizers, hors d’oeuvres, antipasti, or starters function as an appetite stimulant. Since they are the first foods to be tasted, their flavour is often appropriately matched to the flavours of the main dish…

Soup is one of the most versatile dishes in any cuisine. Soups can serve as a main dish when they are hearty and filled with meats and vegetables. Or, they can serve as an appetiser or first course when they are rich and satisfying…

The acknowledged benefits of fish as a healthy food, have turned the spotlight increasingly on the sea as a source of delicious protein. In the broadest sense “seafood” is any water-dwelling edible, the water being fresh or salty…

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in the cuisine of South Africa, Australia, Europe and the Americas, and is also important in other African countries…

Lamb is tender meat from sheep less than 1 year old. Mutton from adult sheep is more flavoursome than lamb, but is fattier and tougher to cook. Known for having a delicate texture while still being extremely flavourful…

Pork is eaten in various forms, including cooked (as roast pork), cured or smoked (ham, including the Italian Prosciutto) or a combination of these methods (bacon, gammon or Pancetta). It’s also a common ingredient of sausages…

Poultry are domesticated birds used for their meat. These birds include chickens, turkeys, ducks, and geese. The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments…

Venison or game may be eaten as steaks, roasts, sausages, biltong and minced meat. It has a flavour similar to beef, but is much leaner. Venison is lower in calories, cholesterol and fat than most cuts of beef, pork, or lamb…

Offal also called variety meats or organ meats is the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones…

Mouth-watering vegetable recipes from eJozi’s RecipeBook. “Eat your vegetables!” is a common and dreaded refrain around many dinner tables and a ton of vegetable recipes exist to try to tempt them. Contrary to childhood myths…

The wonderful thing about salad recipes is that they are as easy or complex as you wish to make them. The term, salad, is most often used to describe a bowl of greens (lettuce, spinach, watercress), topped with a liquid or creamy dressing…

eJozi’s grain recipes include whole grain foods and refined grains like rice, quinoa, oatmeal, or couscous. Our grain recipes don’t include pasta (which has it’s own category). They do include couscous, although it’s technically a pasta…

Pasta recipes are typically thought of as Italian staples although they are widely used in other cuisines as well, notably Asian cooking. Pasta is a paste of flour that is rolled or extruded into a variety of shapes and either cooked…

Many types of fruit can be combined with meat and vegetables to create fun dishes, or fruit can be its own side dish. Some of the most popular fruits to include with meals are: apples, apricots, oranges, berries, grapes, bananas, prunes, and melons…

The perfect end to any meal, dessert recipes are a traditional sweet course and the favourite of young and old alike. There are countless dessert recipes available to satisfy any sweet tooth, including: pies, puddings, custards and mousses…

Delicious alcoholic and non-alcoholic beverage recipes including lemonade, ginger beer, Van der Hum, smoothies, juices, and even coffee and tea add more than just flavour; they add another dimension to any meal or snack…

Mouth-watering recipes for baked goods including confectionary, cakes, sweets (candy), koeksisters, vetkoek, melktert and tameletjie. Although breads and many desserts are baked they are not included here…

Bread recipes are at the heart of any baker’s recipe box. After all, what can be better than the aroma of freshly baked bread wafting through the home? Bread is one of the most ancient forms of sustenance and thousands of cultures have…

Recipes for dairy products including ostrich eggs, omelettes and a variety of cheeses. It’s hard to imagine a picnic, breakfast, or cake that doesn’t make use of at least one egg recipe, either as a simple ingredient or the main dish…

Delicious preserve and jam recipes including watermelon, fig and prickly pear preserves as well as apricot jam. Preparing these blends can be challenging, especially considering the subtle differences between each variety…

It’s hard to imagine many meals that don’t incorporate sauce recipes. Most of the sauces that grace our dinner tables today are there to enhance the flavour of our meal. Drawn butter sauce, for example, brings out the best in seafood…

Recipes for dressings and stuffings including gravies, mayonnaise and spicy herb vinegar. Dressing recipes for green salads may be vinegar-based, called viniagrettes, which are thin and runny, or they may be thicker, creamy…

Recipes for curry powders, curry pastes, atjars, relishes, pickles, and chutneys. Years ago, the term condiment recipes referred to a few relishes and sauces, but today it refers to any type of mixture used to enhance the flavour of food…

These recipes are not so easily categorized by type of food. Here you will find recipes for breakfasts, snacks, sandwiches, wraps, leftovers, and more. Don’t have time for a real sit-down breakfast anymore? Think again!…

Take milk with your rooibos? Fancy some pap with your wors? Brave enough to try some skop or mashonzha? Brush up on your culinary vocabulary and knowledge with our list of South African food terms and ingredients and what they mean…

Kitchen appliances and accessories you simply have to have. Just as a builder needs the proper tools, every cook needs the right equipment in the kitchen to create delicious meals. While you may not need everything listed here to get started…

Food and cookery terms and techniques that are invaluable in anyone’s kitchen. Using slides and text, our Food KnowledgeBase provides resources, information, hints and tips on cookery and preparation techniques, processes and methods…

Cereals are plants of the grass family. The many separate dry fruits they produce are grains. Certain cereal grains are edible. Used as a food since the earliest times, cereal grains have been hugely important in human history…

Noodles and pasta are essentially doughs made from starch and water, thinly shaped and quickly cooked. The many permutations of these basic features give rise to a huge diversity in both foods. "Noodles" is a generic term encompassing…

"Vegetable" is a culinary term which has no botanical meaning. Although the concept is generally understood, the popular definition of "vegetable" is imprecise and incomplete. At best a vegetable can be defined as "a plant, usually herbaceous…

In the botanical sense a "fruit" is the structure of a plant, usually surrounding seeds, which develops from the flower ovary after pollination and fertilization. However, popular understanding of the term is based not on plant anatomy but on usage…

Pulses (legumes) are the edible seeds of leguminous plants, and so are borne in fleshy pods. While the term denotes both fresh and dried seeds, it is usually applied to dried peas, beans and lentils. Of major importance to the human diet…

Dairy pertains to milk and its derivitives. Milk is an opaque white fluid secreted by female mammals. Intended as the sole sustenance for newly born offspring it is very nutritious. "Milk", without qualification, generally denotes cow's milk…

Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow, sweetbreads, and kidneys…

In the broadest sense "seafood" is any water-dwelling edible, the water being fresh or salty. It thus encompasses fish, shellfish and seaweeds. Fish are defined as cold-blooded aquatic vertebrates possessing fins and gills…

An illustrated reference of culinary spices and herbs added to food to enhance its flavour. They take the form both of things cooked with food, and those added to food once cooking is completed. Chefs know that using spices and fresh herbs…

Flavourings are added to food to enhance its flavour. While their impact may be great, they are subsidiary to the food itself. They take the form both of things cooked with food, and those added to food once cooking is completed…

Welcome, we have 1,000's of different entries, including terms and words unique to South Africa, that will help you demystify all the culinary terms and cooking speak that form such an important part of food and cookery…